or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Fatty question
New Posts  All Forums:Forum Nav:

Fatty question

post #1 of 13
Thread Starter 
I was wondering what method you guys use to flatten out the sausage.

All i have tried so far is the jimmy dean style..and it always seems to moist to really get it rolled out, without it sticky to everything. Is there a better sauage to use, or a way to get the jimmy Dean to stiffin up a tad?
post #2 of 13
I lay out wax paper- spray it with "pam" or cooking spray- use surgical gloves and press it out flat.... into a rectangle shape.....
post #3 of 13
I usually use 2 lbs at a time. Put it into a 1 gal zip-loc bag that has been oiled or pammed on the inside, zip it closed, rolling pin to flatten and fill the inside of the bag. Slit the bag down 2 sides, open it up load up the fatty with favorite goodies, then use the baggie to help roll it up. This works well for me.
post #4 of 13
Thread Starter 
sounds like some good methods...I will have to try them next time.

thank yousmile.gif
post #5 of 13
I actually had some of the same issues, but I used a little bit of dry rub on it to make it less sticky. Tasted good, worked out well.
post #6 of 13
throw it in the freezer for about 10 minutes before you try to work with it, that makes it a lot less sticky and easier to work with. Just don't let it freeze completely.

I just press it out between two pieces of plastic wrap. I've tried it with PAM on the plastic wrap and it didn't seem any different than just straight plastic wrap so I don't use it anymore. If you're going slow and things start to get too sticky again, throw it back in the freezer for a couple minutes.
post #7 of 13
just wet your hands with water makes it slick.
post #8 of 13
I just place wax paper on the counter, sausage on top, another piece of wax paper on top of that and press it out pretty thin. Remove top piece of wax paper, spread whatever you like on it but leave about 1-1 1/2 inch border with no filling. Now, lift up the bottom piece of wax paper and get the "roll" started. Once everything is rolled up, pinch together the sides and you're done. Here are a few pics, hope they help...
post #9 of 13
I buy my sausage meat from the local store's meat counter and it comes wrapped in a clear plastic. I'll unwrap it, place the meat in the middle of the plastic and fold half of the plastic back over the top. Then i roll it out between the two with a rolling pin.
post #10 of 13
Lots of helpfull stuff, thanks, I was wonder when you ROLL it up, would you do it like you were rolling up a cigarette? or do you fold it over and press the edges down to seal the fatty? or is another rolled out piece of meat plaaced on top then sealed?

thank up.
post #11 of 13
I do mine like the cigerette. Just pinch the seams shut nice and tight and the same with the ends, kinda smooth her out and cook!
post #12 of 13
love the look of ur fattie in the pics u supplied as reference gt2003.

looks like scrambled egg, bacon, mushroom n cheese as the filler - am i missing anything as i'd like to try that one in my next smoke (first fatty thou)

post #13 of 13
Thats pretty much how I do mine also.........minus the gloves...........seems to work pretty good.........
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Fatty question